An initiative of :

Wageningen University

E1442: Hydroxypropyl di-starch phosphate

Origin: Prepared by treating starch with propyleneoxide and phosphoric acid. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and has very good freeze-thaw properties.

Function & characteristics: Thickening agent

Products: Many food products

Acceptable Daily Intake: None determined

Side effects: It may slow down the degradation of food in the intestine

Dietary restrictions: None, modified starches can be used by all religious groups, vegans and vegetarians.